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Adding a piece of dark chocolate + coffee


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My missus is finding her Old Saxony a little light on chocolate/coffee flavours.

Just wondering, has anyone tried adding dark chocolate and/or a pinch of actual coffee to their brewdroid and had good results?

How about a piece of chocolate to substitute a carbonation drop in the bottle (if bottling)?

Interested...

Cheers!

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@Willy Weizenbier: Welcome to the forum.

Coffee and chocolate.... You can certainly try these ingredients.  Some suppliers offer chocolate additives for brewing beer, and you can easily add coffee.  Unless you have specific recipes, I would recommend small amounts of these ingredients and then add to taste in subsequent brews.  I would add a modicum of freshly brewed high quality coffee as part of the ten-liter starting liquid for a brewprint.

Chocolate is more challenging.  I do not recommend substituting chocolate candy for priming sugar. 

Most uses of cacao nibs or chocolate malt involve steeping or mashing.  This is very doable but goes well beyond the simplicity of the BrewArt system.  However, the wort you create still is brewed in the droid with a minimum of effort.  Remember that any suitable wort (in a ten-liter batch) can be successfully brewed in the droid.

As to finding cacao bits or chocolate malt, mrbeer.com, (a BrewArt-owned company) offers these products.

🙂 Happy brewing.  And let us know the results of your experiments.

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On 26/06/2024 at 6:59 PM, Thagomizer said:

I would add a modicum of freshly brewed high quality coffee as part of the ten-liter starting liquid for a brewprint.

Okay, this got me thinking...always a treacherous undertaking for me. I have a Traditional Irish Stout in my current lineup, probably for late next month or early August. Bride loves her some Guinness now and then, and is a pure sucker for coffee beers (Sunday breakfast beer, hereabouts.) So, now I'm going to go ahead and give this a try. Big Question: how much fresh-brewed coffee do I add to my batch of stout? Anybody? 

 

Slainte!

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I have checked out some recipes from Mr. Beer on using coffee and chocolate.  Contrary to my concept of adding coffee to the wort at brewing time, they add an ounce of expresso to each bottle at bottling time.  However, more subtle flavors can be obtained by actually brewing with the coffee.

Also, cocoa powder or melted chocolate can be added to the wort with a lot of stirring.  This is before fermentation.  This does not involve steeping or mashing.  Again, better results could be obtained by steeping or mashing cacao nibs or chocolate malt blends.

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